Monaghan, A Natural Future

Margaret Inacio

Quality Assurance Manager

Location: Campbellville, Canada

When did you start with Monaghan?

I started with Monaghan on June 18th, 1981. I was just a teenager at the time looking for a stable job, and I never imagined that what I thought would be “just a job” would turn into a lifelong career spanning more than four decades.

What other jobs have you done with Monaghan?

I began my journey as a Harvester, working directly in the growing rooms where I learned the fundamentals of how mushrooms are cultivated and handled. From there, I moved into role of the disease crew where I learned about crop diseases, from that moved into the watering crew where I learned the importance of watering the crop. Later moved into the Laboratory as a lab tech., where I gained experience in quality checks and understanding the science behind what we produce. Over time, I had the opportunity to work in different departments including hygiene and quality control support functions, which gave me a full appreciation of the farm operations from growing to packing. These experiences eventually helped me transition into leadership roles within the Quality Control (QC) team.

What do you like best about working at Monaghan?

One of the things I value the most is working in a multicultural environment. Over the years, I’ve worked alongside people from many different countries and backgrounds, and I’ve learned so much from each of them — not just about work, but about culture, teamwork, and resilience.

There is also a deep sense of pride in knowing that we are growing food that goes directly onto people’s tables. Being part of an organization that contributes to feeding communities every single day gives purpose to the hard work we do. Monaghan has always provided opportunities to learn new skills and grow professionally, which is one of the reasons I’ve stayed here for so long.

What’s been your best experience at Monaghan?

One of my most rewarding experiences has been leading the QC team through multiple food safety certifications over the years. Each certification comes with its own standards, audits, and compliance requirements, which can be very challenging to meet. However, working together as a team to successfully achieve these certifications — and knowing that we are maintaining the highest food safety standards — is extremely satisfying. It gives me confidence that the mushrooms we produce are safe and of the highest quality for consumers.

What advice would you give to anyone thinking about joining Monaghan?

The food and agriculture industry is very different from many other industries, so it’s important to do your homework before choosing it as a career. Growing mushrooms requires a lot of hard work, dedication, and teamwork — there’s a lot of effort and sweat behind getting fresh food onto people’s tables.

But once you become part of this industry, you begin to understand its importance and impact. It’s honest work, and it can be incredibly rewarding. Many people who enter this field end up building long and meaningful careers here — just like I did.

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